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Jack Daniel’s Grill Glaze

KarenKaren Purcell

Greg was a great friend of mine who loved to cook. No matter what he made, it turned always tasted wonderful. This glaze takes time to make, but it’s worth it in the end. Great on chicken or ribs. Make sure to leave some for dipping!

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Jack Daniel’s Grill Glaze by Greg MacRae
Jack Daniel’s Grill Glaze by Greg MacRae


  • 1 Head of Garlic
  • 1 TBSP Olive Oil
  • 2/3 Cup Water
  • 1 Cup Pineapple Juice
  • 1/4 Cup Teriyaki Sauce
  • 1 TBSP Soy Sauce
  • 1 1/3 Cup Dark Brown Sugar
  • 3 TBSP Lemon Juice
  • 3 TBSP Minced Onion
  • 1 TBSP Jack Daniel’s Whiskey
  • 1 TBSP Crushed Pineapple
  • 14 Tsp Cayenne Pepper
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  • 1

    Cut the top of the garlic head off, drizzle with oil and wrap loosely in tin foil. Bake for 1 hour in a 325 oven, or until soft and fragrant.

  • 2

    Once garlic is cooked, combine water, pineapple juice, teriyaki and soy sauce with brown sugar in a medium sauce pan. Bring to a boil and reduce to a simmer.

  • 3

    Combine remaining ingredients to boiling mixture in the pot along with the roasted garlic. If you don’t like alot of garlic taste, add tsp of the roasted garlic. However, if you like more, add the whole thing.

  • 4

    Let entire mixture simmer for 40- 50 minutes or until sauce has reduced by half and is thick and syrupy.

  • 5

    Add glaze to grilled meat just as it’s about done. The high sugar content of the glaze will increase it’s burn rate. Cook on low heat to ensure less char on your food.

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